Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 cup chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices cooked crispy beef bacon, crumbled
  • 1/4 tsp black pepper

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning evenly over the meat and pour in the chicken broth.
  3. Top the chicken with cubed cream cheese, distributing the blocks evenly across the surface.
  4. Set the slow cooker to Low for 6-8 hours (or High for 3-4 hours). Cook until the chicken is opaque throughout and reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a bowl and shred it using two forks.
  6. Stir the shredded meat back into the slow cooker, incorporating the melted cream cheese sauce.
  7. Fold in the shredded cheddar, crumbled beef bacon, and black pepper until the cheese is fully melted and the mixture is velvety.